Bake 16-18 minutes, stirring occasionally until a thick glaze forms. Keep an eye on the almonds so they don’t burn.

Transfer the almonds from the baking dish to a foil or parchment paper lined dish.

Allow the almonds to cool, then break up any large pieces.

Store any unused almonds in an airtight container. The almonds will last for up to 2 weeks.

Coconut

**note – you can toast the coconut flakes along with the almonds. Bake them above the almond tray. Toast the flakes until they are lightly browned (about 8 minutes).

Pre-heat the oven to 4250 F (2200 C)

To toast the coconut, place 1 cup coconut large coconut flakes on a baking tray. Toast for 3-5 minutes until the flakes are lightly browned (about 4 minutes).

Dressing

Whisk together 6 Tbsp. rice vinegar, 6 Tbsp. Tamari or soy sauce, 4 Tbsp. Agave syrup, and 4 Tbsp. miso paste.Alternatively, you can put all the ingredients in a small leak proof container or jar and shake the ingredients.